Slow Cooker Chicken Cacciatore Thighs Food

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SLOW COOKER CHICKEN CACCIATORE



Slow Cooker Chicken Cacciatore image

Easy slow cooker chicken cacciatore. Serve over angel hair pasta. 'Cacciatore' is Italian for 'hunter', and this American-Italian term refers to food prepared 'hunter style,' with mushrooms and onions. Avanti!

Provided by Rosie

Categories     World Cuisine Recipes     European     Italian

Time 9h15m

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breast halves
1 (28 ounce) jar spaghetti sauce
2 green bell pepper, seeded and cubed
8 ounces fresh mushrooms, sliced
1 onion, finely diced
2 tablespoons minced garlic

Steps:

  • Put the chicken in the slow cooker. Top with the spaghetti sauce, green bell peppers, mushrooms, onion, and garlic.
  • Cover, and cook on Low for 7 to 9 hours.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 23.7 g, Cholesterol 63.4 mg, Fat 6.1 g, Fiber 4.8 g, Protein 27.1 g, SaturatedFat 1.6 g, Sodium 589.8 mg, Sugar 13.9 g

SLOW COOKER CHICKEN CACCIATORE



Slow Cooker Chicken Cacciatore image

Slow Cooker Chicken Cacciatore - an easy crockpot meal loaded with tomatoes, bell peppers, kale, carrots and sliced mushrooms

Provided by Kelly Kwok

Number Of Ingredients 20

6 skinless chicken thighs (I used bone-in)
salt and black pepper (to taste)
2-3 tablespoons olive oil
4 cloves garlic (minced)
½ medium white onion (chopped)
1/2 cup diced red bell peppers
1/2 cup sliced carrots
1/2 cup sliced mushrooms
1 28 ounce can of diced tomatoes, drained
1 6 ounce can tomato paste
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
2-4 Kalamata olives (optional)
½ cup chopped kale (stems removed)
2 teaspoons corn starch plus 3 teaspoons water
2 tablespoons fresh chopped parsley (plus more for serving)
Fresh basil leaves (for garnish (optional))
grated Parmesan cheese (for serving (optional))

Steps:

  • Season chicken with salt and black pepper. Heat olive oil in a large non-tick skillet over medium high heat. Sear chicken until golden brown, about 3 minutes per side. Transfer chicken to slow cooker. Alternatively, if pressed for time, skip browning and add chicken straight to a 6 quart slow cooker.
  • Add the garlic, onion, bell peppers, carrots, mushrooms, diced tomatoes, tomato paste, dried basil, oregano, rosemary, thyme and salt and black pepper to taste. Stir to combine. **(Do not worry if the mixture looks dry, the tomatoes will release more liquid as this cooks - if you like this dish more saucy or soup-y - you can add 1/2 cup chicken broth or water)
  • Cover and cook on high for 3-4 hours or on low for 4-6 hours.
  • minutes prior to serving, stir in the olives, kale and corn starch / water slurry into the slow cooker and cook for an additional 20-30 minutes on HIGH, or until sauce thickens up slightly and kale is wilted.
  • Sprinkle with chopped parsley, basil leaves and taste and season with additional salt or black pepper, as needed.
  • Serve hot over pasta, zucchini noodles, rice or your favorite sides and top with grated parmesan, if desired.

Nutrition Facts : Calories 272 kcal, Carbohydrate 1 g, Protein 33 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 161 mg, Sodium 183 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER CHICKEN CACCIATORE



Slow-Cooker Chicken Cacciatore image

Provided by Food Network Kitchen

Time 7h40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup dried porcini mushrooms (about 1/4 ounce)
1 1/2 pounds skinless, boneless chicken thighs
1 carrot, finely chopped
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 sprigs fresh basil, plus torn leaves for topping
1 14.5-ounce can stewed tomatoes, crushed by hand
1/2 cup dry red wine
1/4 cup all-purpose flour
2 tablespoons tomato paste
1 cup white rice

Steps:

  • Soak the mushrooms in 2/3 cup hot water, 10 minutes. Strain through a paper towel-lined sieve, reserving the liquid. Rinse the mushrooms and finely chop.
  • Meanwhile, toss the chicken and carrot with the olive oil in a 6- to 8-quart slow cooker; season with salt and pepper. Top with the chopped mushrooms, garlic and basil sprigs, then pour in the tomatoes and their juices. Whisk the red wine with the flour, tomato paste and reserved mushroom liquid in a bowl until smooth; add to the slow cooker. Cover and cook on low, 7 hours.
  • About 10 minutes before the chicken is done, cook the rice as the label directs. Uncover the slow cooker and stir, breaking up the chicken into chunks; let stand, uncovered, until the sauce is thickened, about 15 minutes. Discard the basil sprigs and season with salt and pepper. Serve the chicken with the rice; top with torn basil.

Nutrition Facts : Calories 540, Fat 15 grams, SaturatedFat 3 grams, Cholesterol 160 milligrams, Sodium 408 milligrams, Carbohydrate 58 grams, Fiber 3 grams, Protein 40 grams, Sugar 6 grams

SLOW COOKER CHICKEN CACCIATORE



Slow Cooker Chicken Cacciatore image

Healthy Slow Cooker Chicken Cacciatore. Authentic Italian chicken cacciatore, made easy in the crock pot! Boneless chicken breasts or thighs simmered in a richly flavored tomato sauce. Serve with pasta or rice for a family-friendly dinner.

Provided by Erin Clarke / Well Plated

Categories     Dinner

Time 5h30m

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil (plus 2 teaspoons, divided)
2 pounds boneless skinless chicken breasts (or thighs)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium yellow onion (chopped)
3 cloves garlic (minced)
1 tablespoon balsamic vinegar (plus 1/2 teaspoon, divided)
1 can crushed tomatoes (28 ounces)
1 medium green bell pepper (chopped)
8 ounces sliced baby bella cremini mushrooms
2 teaspoons Italian seasoning
Whole wheat pasta (brown rice, polenta, rice, zucchini noodles, or baked and shredded spaghetti squash)
Chopped fresh parsley (freshly grated Parmesan cheese)

Steps:

  • Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
  • Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
  • Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
  • At this point, you can serve the sauce right away if you are in a hurry, BUT, if time allows, this is what I like to do for the best-ever sauce: Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining 1/2 teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you've chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.

Nutrition Facts : ServingSize 1 (of 6), Calories 228 kcal, Carbohydrate 10 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 73 mg, Fiber 3 g, Sugar 6 g

A SUPER SLOW COOKER CHICKEN CACCIATORE



A Super Slow Cooker Chicken Cacciatore image

This came from a Slow Cooker Family recipe book and uses lots of things you probably have in the pantry and fridge already.It is prepared hunter style which means it is slowly cooked in a tomato sauce seasoned with onions and herbs. You can serve it over spaghetti or with roasted potatoes. We serve it over spaghetti for a great adult entree. Our kids loved it too and ate it happily. It is so much more than a spaghetti sauce. Not as sweet and oh so good. If you substitute breasts for thighs check on it earlier than outer cooking time as they dry faster. You will enjoy this. Picky eaters will too. Serve it for a leisurely family dinner or a quick weeknight meal. Enjoy ChefDLH.

Provided by ChefDLH

Categories     One Dish Meal

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 lbs boneless skinless chicken thighs
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup pasta or 1 cup tomato sauce
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes, undrained
3 cups sliced mushrooms
1 medium onion, chopped
2 stalks celery
1 teaspoon dried Italian herb seasoning
2 minced garlic cloves
1/4 cup chopped fresh parsley
2 tablespoons dry white wine
2 tablespoons grated parmesan cheese

Steps:

  • In a large heavy duty plastic bag, combine the flour, salt, Italian seasoning and pepper. Add chicken, a few pieces at a time, and shake to coat. Place chicken pieces in slow cooker stoneware.
  • Add onion, mushrooms, celery, garlic, tomatoes, pasta sauce, wine, bay leaf and parsley to slow cooker.
  • Cover and cook on low for 5 to 7 hours or High for 2 1/2 to 4 hours or until chicken is tender and no longer pink. Discard bay leaf. Serve sprinkled with Parmesan cheese. Yield: 6-8 servings.

Nutrition Facts : Calories 396.1, Fat 9.9, SaturatedFat 2.7, Cholesterol 190.3, Sodium 579.4, Carbohydrate 24, Fiber 2.5, Sugar 4.5, Protein 50

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